Recipes by Bruno Stril

Course French Cooking Techniques

Beef consommé (clarified soup)

See recipe

Course French Cooking Techniques

Crunchy king prawns

See recipe

Course French Cooking Techniques

Onion soup

See recipe

Course French Cooking Techniques

Filets à la Bercy

See recipe

Course French Cooking Techniques

Potage cultivateur (farmer’s soup)

See recipe

Course French Cooking Techniques

Sole meunière

See recipe

Course French Cooking Techniques

Pumpkin soup

See recipe

Course French Cooking Techniques

Sole dugléré

See recipe

Course French Cooking Techniques

Fish soup

See recipe

Course French Cooking Techniques

Gnocchi à la parisienne

See recipe

Course French Cooking Techniques

Classic french and lemon vinaigrette

See recipe

Course French Cooking Techniques

Gratin dauphinois

See recipe

Course French Cooking Techniques

Mayonnaise and green sauce

See recipe

Course French Cooking Techniques

Roasted rack of lamb with glazed vegetables

See recipe

Course French Cooking Techniques

Tartar sauce

See recipe

Course French Cooking Techniques

Pan seared foie gras

See recipe

Course French Cooking Techniques

Bechamel

See recipe

Course French Cooking Techniques

Hollandaise sauce

See recipe

Course French Cooking Techniques

Béarnaise

See recipe

Course French Cooking Techniques

Roquefort sauce

See recipe

Course French Cooking Techniques

Peppercorn sauce

See recipe

Course French Cooking Techniques

Fish Stock

See recipe

Course French Cooking Techniques

Three cheese soufflé

See recipe

Course French Cooking Techniques

Pot au feu bouillon

See recipe

Course French Cooking Techniques

Warm goat cheese salad

See recipe

Course French Cooking Techniques

Jus de volaille (reduced poultry stock)

See recipe

Course French Cooking Techniques

Goujonnettes of sole

See recipe